Pitta Breads with Couscous & Roasted Lamb
Submitted by Chef Jeff
Stuffed pitta breads loaded with spice-rubbed roasted lamb, herbed couscous, griddled eggplant, and black olives in a balsamic-ginger dressing. A make-ahead meal that starts with an overnight marinade.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minThis is a proper weekend project that pays off in a big way.
Lamb shoulder gets rubbed down with chilli flakes, coriander, ginger, and garlic, then sits overnight so those spices really sink in. After a long roast, the meat comes out tender enough to dice into clean cubes with no shredding or fuss.
While the lamb rests, the couscous practically makes itself. Boiling water, lemon juice, olive oil, 15 minutes under cling film, done. Fresh parsley, mint, diced tomatoes, and salad onions turn it into something bright and herby that stands up to all that rich meat.
Griddled eggplant brings a smoky char, and the balsamic-ginger dressing ties the whole thing together with a sharp, warm bite. Split a warm pitta, load one side with couscous and the other with the lamb mixture, and you’ve got a handheld feast.
Kitchen Tips
- Marinate the lamb overnight. This is not optional. The acid from the lemon juice and the heat from chilli flakes need time to penetrate the shoulder.
- Let the lamb cool a full hour before carving. Cutting too early means the juices run out instead of staying in the meat.
- Blanch the tomatoes for exactly 15 seconds. Count slowly. Too long and they turn mushy; too short and the skins won’t peel.
- Griddle the eggplant until genuinely browned on all sides. Pale eggplant tastes bitter and spongy. You want dark, caramelized edges.
Variations
- Use leg of lamb instead of shoulder for a leaner cut that still roasts beautifully.
- Swap couscous for bulgur wheat for a nuttier texture and more chew.
- Add crumbled feta to the pitta filling for a salty, creamy contrast.
Ingredients
Directions
Prepare the lamb the day before.
First of all combine the lemon juice, chilli flakes, ground coriander, ginger, black pepper and the crushed garlic.
Rub this marinade all over the lamb, place in a roasting tin, cover with clingfilm and chill in the fridge overnight.
The next day, preheat the oven to 200C/400F/Gas 6.
Remove the lamb from the fridge 30 minutes before you want to start cooking it.
Roast the lamb for 1 hour 20 minutes for pink lamb, giving it a further 30 minutes if you prefer it well done.
While the lamb is cooking, prepare the couscous by putting it in a medium-sized bowl with the lemon juice, olive oil and 275ml of boiling water.
Stir the grains with a fork, then cover with clingfilm and leave to stand for 15 minutes to soften - the couscous should be moist but not wet.
If it is too dry, add more boiling water.
Put the tomatoes in a small bowl, pour sufficient boiling water over to cover, slowly count to 15, pour off the water and then quickly fill the bowl with cold water.
This will stop the cooking process. Drain, lift the tomatoes out, peel and discard the skins, quarter the flesh and then scoop the seeds out with a teaspoon and throw away. Cut the flesh into 1cm dice and return to the bowl. Add the roughly chopped parsley and mint leaves to the couscous, along with the tomatoes and salad onions. Season, mix well to combine, cover and put aside. Preheat a griddle pan over a high heat for 3 to 4 minutes or the grill for at least 5 minutes. Cut the aubergine lengthways into 4 and then cut each of these quarters into 3 long, fat batons. Brush well with the olive oil and place on the griddle or a baking sheet. Griddle on a medium heat or place the baking sheet under the grill for 4 to 5 minutes, turning the aubergines until they are brown on all sides. Allow to cool and cut into 2cm cubes. While the griddle or grill is still hot, warm the pittas through for about 1 minute on each side, then split. Mix all the dressing ingredients together in a small bowl. When the lamb is cooked, remove it from the oven and let it cool for about an hour in its tin. Then, using a very sharp knife, cut the lamb down either side of the bone, trim all the fat and any sinew and discard. Dice the lamb into 1in cubes, put these in a bowl, along with the aubergine cubes, pitted olives and the dressing. Mix well and season. Spoon the couscous into one side of each pitta bread, and the lamb, aubergine and olive mixture into the other. Garnish with the reserved parsley and mint, arrange in a dish or basket and serve.
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